Archive: Me & My

As featured in edition 6 of THE quintessential MAGAZINE, we visited Martin Benn, owner & head chef at Sepia Restaurant in Sydney’s CBD and had the chance to get an exclusive look behind the scenes at his award-winning restaurant. After all, it was the purchase of a beautiful, old English butter churn from quintessential duckeggBLUE that inspired Martin to start making his own butter at the restaurant.

Photography: Ellis Parrinder – Styling: John Mangila

“I decided to culture cream with buttermilk to produce crème fraîche. This takes about 24 hours. Next, we churn the cream by hand to produce the most amazing butter that we sprinkle with a little salt and serve with house-made sourdough bread.” Delicious …

If you are lucky enough to be in Sydney over the holidays, why not indulge in an exquisite dining experience at Martin’s award-winning restaurant? And don’t forget to get yourself a serve of his superb homemade butter …